Duchy Originals oat and barley porridge makes a good base (£2.99 for 550g, from Waitrose), or use a mix of oat, wheat, rice flakes and barley flakes, and add whichever nuts and dried fruit you prefer. Look out for crispy toasted flakes in health shops.

SERVES

Makes about 1kg

INGREDIENTS

300g (10½oz) mixed-grain porridge

50g (1¾oz) crispy malted wheat flakes

50g (1¾oz) crispy spelt flakes

40g (1½oz) pecans, roughly chopped

40g (1½oz) unblanched almonds, roughly chopped

40g (1½oz) unblanched hazelnuts, roughly chopped

50g (1¾oz) sunflower seeds

50g (1¾oz) pumpkin seeds

15g (½oz) hemp seeds, optional

25g (1oz) sesame seeds

225ml (8fl oz) maple syrup

4 tbsp hazelnut or walnut oil

75g (2¾oz) dried apples, chopped

75g (2¾oz) dried cranberries

75g (2¾oz) dried sour cherries

METHOD

Preheat the oven to 160°C/325°F/gas mark 3. Line two large roasting-tins with baking-parchment (or one tray and bake in batches). Mix all the grains, flakes, nuts and seeds in a bowl.

Gently heat the maple syrup and oil in a large heavy-bottomed saucepan. Stir in the grain mixture and mix well until all the dry ingredients are coated. Spread the cereal evenly and thinly over the parchment and bake for about 20 minutes, then turn up the temperature to 180°C/350°F/gas mark 4, swapping the position of the trays in the oven, so that the cereal browns evenly. Cook for a further 10 minutes. You want a lovely golden toasted mixture.

Remove from the oven and leave to cool. Break up the granola into small chunks, add the dried fruit and mix well. This will keep for a fortnight in an airtight container. You can refresh it by putting it in a 160°C oven for 15 minutes or so.